Oriental Meatball Soup Food

ASIAN MEATBALL SOUP

Asian Meatball Soup image

I found this in Women's Day, and since I am always looking for more recipes to use Ramen noodles, I copied this down. Looks easy and good. You could sub. 1 (16 oz) bag of frozen vegetables for the broccoli and carrots.

Provided by WI Cheesehead

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces lean ground beef
1/4 cup dry breadcrumbs
1 large egg white
1 tablespoon minced fresh ginger
1/2 tablespoon light soy sauce
2 teaspoons minced garlic
8 ounces fresh broccoli florets
8 ounces baby carrots, cut in half diagonally
2 (3 ounce) packages oriental-flavor instant ramen noodles (with flavoring pkt)
6 ounces fresh sugar snap peas, stems and strings removed (about 2 1/4 C)
2 teaspoons dark oriental sesame oil
sliced scallion (for garnish)

Steps:

Meatballs: Mix ingredients until blended. Place mixture on wax paper and pat into a 6-inch square; cut into 36 (1 inch) squares.
Bring 5 cups water to a gentle boil in a 4- to 5-qt pot.
Add carrots, cover and cook 4 to 5 minutes until almost tender.
Add meatballs to pot, 1 at a time. Stir in contents of noodle seasoning packets and the broccoli. Reduce heat, cover and simmer 6 to 7 minutes, until vegetables are tender.
Break each block of noodles into 4 pieces and add to soup; cook, stirring to separate strands, about 1 minute.
Stir in sugar snap peas and boil gently 2 minutes or until noodles are tender and peas turn bright green.
Stir in sesame oil and remove from heat. Garnish bowls with scallions and serve.

CHINESE MEATBALL SOUP

Chinese Meatball Soup image

Make and share this Chinese Meatball Soup recipe from Food.com.

Provided by threeovens

Categories Clear Soup

Time 30m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb ground turkey
3/4 cup breadcrumbs (plain or flavored)
2 tablespoons light soy sauce (or use regular soy sauce)
1 tablespoon dry sherry or 1 teaspoon white wine vinegar
2 teaspoons sesame oil
1 1/2 teaspoons gingerroot, minced
1/2 teaspoon black pepper
2 (14 1/2 ounce) cans reduced-sodium chicken broth, divided
1 cup water
1 1/2 cups pea pods, fresh or 6 ounces pea pods, frozen
1 cup carrot, sliced into thin strips
1 1/2 cups bean sprouts
1/4 cup green onion, thinly sliced on the diagonal (scallions)

Steps:

Preheat broiler and spray boiler pan with non-stick cooking spray.
Combine ground turkey, bread crumbs, soy sauce, sherry or vinegar, sesame oil, ginger, pepper and 1/r cup chicken broth. Mix well. Form into 1 inch meatballs and place on prepared broiler pan.
Broil 6 to 8 inches from broiler about 7 to 10 minutes, until cooked, turning once.
Combine meatballs, water, remaining chicken brother in a Dutch oven. Bring to a boil over high heat. Add pea pods and carrot strips and cook 1 or 2 minutes until vegetables are tender crisp. Turn off heat and add bean sprouts and green onions. Serve immediately.

Nutrition Facts : Calories 239.3, Fat 9.4, SaturatedFat 2.4, Cholesterol 59.8, Sodium 563.3, Carbohydrate 17, Fiber 2.2, Sugar 3.9, Protein 19.9

CHINESE CABBAGE (BOK CHOY) AND PORK MEATBALL SOUP

Chinese Cabbage (Bok Choy) and Pork Meatball Soup image

This came from a recent edition of She Knows Low Carb magazine. This is my modification. Less than 5 gm. of carbs per serving. Makes 12 servings.

Provided by Barbara Polowetz

Categories Pork

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs ground pork
4 chopped scallions
1 teaspoon minced ginger
1 teaspoon sesame oil
2 large eggs
1 teaspoon sea salt
8 -10 cups of canned chicken stock
10 slices of peeled fresh ginger
1 head bok choy, cut into 1 inch pieces (Chinese cabbage, INCLUDE LEAVES)

Steps:

Meatballs:.
Combine pork, scallions, ginger, sesame oil, eggs, and sea salt and shape into 35-40 meatballs.
Soup:.
Boil the chicken stock with the slices of fresh ginger.
Add the raw meatballs and simmer for 20 minutes.
Add the bok choy and simmer until done, about 10 more minutes.